Plenty of memories are made in the kitchen this time of year, often around the fun of making holiday cookies as a family. Kids may forget what they got for Christmas, but chances are they’ll long remember the laughter, the flour, the decorating they did with their siblings and parents. If you’re making some last-minute cookies for Santa or the neighbors, here are a few tips from County Extension Agent Carla Haley-Hadley with the Division of Agriculture at the University of Arkansas Cooperative Extension Service.
So the dough keeps sticking to your rolling pin? Lightly dust the surface and rolling pin with flour. Repeat dusting occasionally. Or use a pastry cloth and stockinet-covered rolling pin to make rolling dough easier and help prevent it from sticking. If your dough is too soft, refrigerate is for about an hour.
Cookies spreading and flattening after baking? Try refrigerating the dough until well chilled, about 1-2 hours. If, after chilling, the dough is still too soft, stir in 1 to 2 tablespoons of flour. Another reason cookies may spread is a greased cookie sheet. Greasing the sheet when the recipe doesn’t call for it not only causes cookies to spread, it can also cause them to brown around the edges.
For evenly browned cookies, use a baking stone, or a shiny, aluminum cookie sheet at least 2 inches narrower and shorter than the oven. If you use a dark colored cookie sheet, watch it carefully. It may cause cookies to brown quicker.
Make sure there is about 2 inches of space around the cookie sheet to allow for good air circulation.
You may want to freeze some cookies for later. Both frosted and unfrosted cookies may be frozen for up to 2 months. Unfrosted cookies freeze better because cookies may become moist under frosting. Arrange cookies in a container lined with plastic food wrap or aluminum foil. For best results, wrap cookies individually in plastic wrap. Separate with layers of aluminum foil or plastic food wrap. Store in an airtight container, label and date.
Happy baking. Happy Christmas.
HALEY FAMILY FAVORITE SUGAR COOKIES
1 1/2 cup powdered sugar
1 cup margarine
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tarter
In mixing bowl combine powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients, put in zip top bag and refrigerate at least 3 hours.
Heat oven to 350 degrees. Divide dough into halves. Roll each half on lightly floured surface. Cut into desired shapes. Place on lightly greased cookie sheet and bake until edges are light brown, approximately 7 to 8 minutes.
Note: If using self-rising flour, omit baking soda and cream of tarter.
GLUTEN-FREE PEANUT BUTTER COOKIES
Prep time: 10 minutes
Cook time: 10 minutes
Makes 1-2 dozen
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
Preheat oven at 375 F.
Mix ingredients together, roll into 1-2 inch balls, and flatten with a sugared fork.
Bake for 8-10 minutes or until golden brown.
(Source: 4-h.org)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 48 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 48 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
